In a 3-quart or larger crockpot, combine onion, garlic, ham, and mushrooms. In a small paper bag, shake the meat with the flour and seasonings, then add to the cooker. Sprinkle any remaining flour over the anchovies and add them to the cooker.

Pour in tomatoes. In a small bowl, mix tomato paste and wine; add to the cooker. Cover and cook at LOW setting until pork is very tender when pierced (8-10 hours). Sprinkle with parsley.

To make your own seasoning from dried herbs use: 1/2 tsp. EACH of basil, marjoram, oregano, and thyme.
Serving Size: 6

Blend sugar, gelatin, salt, milk, egg yolks and milk-chocolate pieces well in top of a double boiler. Cook over simmering water, stirring constantly until mixture thickens and chocolate pieces are completely melted and blended into the mixture.

Chill until the mixture mounds slightly when dropped from a spoon. Whip the cream and vanilla together until stiff. Fold whipped cream into the chocolate mixture. Spoon into an oiled 4 cup mold. Chill several hours or overnight before serving. Decorate with sweetened whipped cream and reserved chocolate pieces. Makes 6 servings.

In large stockpot, saute the shrimp shells, onion and garlic for 5 minutes over medium heat. Add the water, broth, celery, bay leaves, tomato paste and the Worcestershire sauce. Bring to a boil over medium-high heat, reduce to low and simmer for 1 to 2 hours.

Carefully pour the stock through a sieve and then pour the stock back into stockpot. As the stock is cooking, make the Roux. In heavy cast iron fry pan, over medium-high heat, combine the cooking oil and flour. Stir constantly to prevent the Roux from burning.

Cook for up to 1 hour or until the Roux becomes a dark reddish-brown color. The darker the Roux, the more Cajun the gumbo appears. When the Roux is finished, Add the Roux to the stock and mix well.
Simmer for 30 minutes. Add the onions, peppers, Cajun spice, tomatoes, okra, parsley, hot pepper sauce, oregano, thyme, black pepper, chicken and sausage to the stockpot.

Simmer for 15 minutes or until the chicken and sausage are completely cooked through and no pink remains in the chicken. Add the oysters and shrimp and continue simmering for 6 to 8 minutes.
Serve the thick gumbo over Hot rice and enjoy.

Blend in remaining milk and vanilla. Pour into large bowl. Cool to room temperature. Chill until almost set.
Whip cream until stiff. Whip chocolate gelatin on low speed until smooth. Blend half the whipped cream into chocolate on low speed just until smooth. Pour into pie shell. Chill until set. Top with remaining whipped cream.

Blot meat cubes dry, dredge with flour mixed with salt and pepper, press into cubes, shake off excess. Heat oil in large skillet or slow cooking pot with browning unit. Brown meat cubes, a few at a time, in the hot oil. Drain off excess fat.

Cut lobster into bite-sized chunks. Cook slowly in butter,
just until it begins to turn pink. Remove to a plate.
Add flour mixed with mustard and seasonings to butter in pan.
Add half and half slowly. Cook, stirring constantly until thickened.
Add the lobster. Tear bread into small pieces and add to pan.
Adjust seasonings. Add sherry and mix well. Serves 2.

Place all ingredients except the chicken in a large Ziploc baggie, and mix to blend all ingredients together.Add Chicken pieces and distribute evenly in the bag. Seal, place on plate and refrigerate at least 2 hours, turning every 30 minutes.

Heat the grill for low coals. Grill the chicken, turning frequently and basting with marinade, for approximately 30 minutes or until done. The sugars in the marinade will char quickly, so covering the grill will reduce the flames and charring.

In a large saucepan melt butter over medium heat. Add onion and celery; cook until tender. Stir in flour; cook for 1 minute more. Stir in Broth. Bring to boiling; cook until slightly thickened.
Stir coleslaw mix, potatoes, kielbasa, and thyme into broth mixture. Cook until cabbage is wilted and potatoes are heated through. Season to taste with salt and pepper. Top servings with Swiss cheese.

2. Place the potatoes on a greased and lined baking sheet and bake for 40-50 minutes until golden and crispy.

3. While the potatoes are cooking, pound the chicken breast halves to uniform 3/8″-1/2″ thickness between two sheets of wax paper (this helps prevent the spread of salmonella, and keeps the kitchen cleaner in general), or slice the breasts in half, which is what I did because they were so thick.

4. Mix the marinade, and coat the chicken well on each side, and allow to sit for 5-10minutes. Do not allow the chicken to sit much longer than that, as the acidity of the lime/lemon can degrade the meat if left too long.

5. Place on a greased and lined baking sheet. Bake for 20 minutes on the lower rack of your oven at 450 degrees F while the potatoes cook (or on the middle rack of your oven at 375 degrees F for 20-30 minutes), flipping halfway through. You can also grill them, if you like.

6. Serve the chicken with the potatoes and enjoy! Serves 2 if using regular sized chicken breasts or serves 4 if using large breasts that you cut in half.

In a large bowl, combine the cookie crumbs, whipped topping,pecans and coconut. Spread half into 13x9x2 inch. dish. Spread with orange sherbet,; freeze for 10-15 minutes. Repeat with the lemon and lime layers. Top with the remaining cookie mixture. Cover and freeze until firm.

Arrange onions, fennel and garlic in bottom of slow cooker. Place beans on top of vegetables. Pour over chicken broth.Season chicken all over with salt and pepper and place on top of vegetables and beans in the slow cooker. Sprinkle rosemary over chicken. Place roasted red pepper slices on top of chicken. Arrange Swiss chard all around chicken.Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.Slice bread and grill or toast, then drizzle with olive oil. Rub hot bread with garlic clove and serve with meal.

Unroll the bread stick dough, Separate along perforations to form 12 strips. Weave 3 strips over filling in each baking dish to form a lattice crust on chicken mixture. (Depending on the width of your bowls, you may need to cut strips to length or piece strips together.). Brush dough with a little milk. Sprinkle with the 1 Tbsp. Parmesan cheese.
Bake in preheated oven about 25 minutes or until bread sticks are golden and filling is bubbly. Let stand for 5 minutes before serving. To serve, loosen edges and invert onto plates; remove baking dishes. If desired, sprinkle pizza pie with additional toppings.

Into a large kettle of vigorously boiling salted water, plunge the lobsters,
head first, and boil them, covered,
for 8 minutes from the time the water returns to a boil.
Transfer lobsters to a cutting board and allow them to cool.

Break off claws at the body, and crack them.
Remove claw meat and cut it into 1/2-inch pieces.
Halve the lobsters lengthwise along the undersides
and remove meat from the tails.
Cut into 1/2-inch pieces. In a heavy saucepan,

cook the lobster meat in the butter over moderate heat,
stirring occasionally, for 2 minutes. Add 6 teaspoons of Sherry and 3 Tbsp brandy,
and cook the mixture, stirring for 2 minutes.
Transfer lobster meat to a bowl.
Add the cream to the Sherry mixture and boil until it is reduced to about 1 cup.
Reduce heat to low and
stir in the remaining Sherry and brandy, nutmeg, cayenne, and salt to taste.
Whisk in the yolks.
Cook the mixture, whisking constantly,
until it registers 140F on a cooking thermometer. Cook, whisking, for 3 more minutes.
Stir in lobster meat and serve over the toast points. Serves 6.

Clean at least 12 large mushrooms and remove the stems. Leave the caps aside to be stuffed. Chop the stems for part of the stuffing. Dice 1/2 an onion.

In olive oil, sauté the chopped stems, chopped pecans, breadcrumbs and a minced clove of garlic. Now add a teaspoon of lemon juice and salt and pepper to taste. Add a little more olive oil if the mixture is too dry.

Now spoon the stuffing into the caps and place them in a nonstick, oven-proof pan. Bake for about 20 minutes. Garnish with minced chives and red bell pepper.

Mix chips and butter in small bowl; press onto bottom of 9-inch springform pan. Bake at 325F. for 15 minutes.
Beat cream cheese and eggs at medium speed with electric mixer until well blended. Mix in shredded cheeses and chilies; pour over crust. Bake for 30 minutes.
Spread sour cream over cheesecake. Loosen cake from rim of pan; cool before removing rim of pan. Chill.
Top with remaining ingredients just before serving.

In a soup kettle or Dutch oven, saute chicken in 2 tablespoons butter until lightly browned; set aside and keep warm. In the same pan, saute the red pepper in remaining butter until tender.
Add the leeks; cook for 1 minute.
Stir in the flour and paprika until blended.
Gradually stir in the broth.
Add the potatoes; bring to a boil.
Reduce heat; cover and simmer for 15 minutes or until the poatoes are tender.
Stir in corn, Worcestershire sauce, salt, hot pepper sauce and reserved chicken; bring to a boil.
Reduce heat.
Cook, unocovered, for 5 - 8 minutes or until corn is tender, stirring occasionally.
Stir in cream and heat through (do not boil).

Break up the tuna into fine flakes. Add the bell pepper, jalapeno and
cilantro. Stir together the mayonnaise, lemon juice, garlic and Tabasco.
Combine the tuna mixture with the mayonnaise dressing and refrigerate until
ready to use.
Just before serving, stir the the shreds of romaine. Fill the pita bread
with lettuce and tuna mixture and serve.

In a bowl, combine the first six ingredients; mix well.
Place one cheese slice, two tomato slices and 1/3 cup tuna mixture on three slices of bread; top with remaining cheese slices and bread.
In a large skillet or griddle, melt 2 tablespoons butter.
Toast sandwiches until lightly browned on both sides, adding butter if necessary.

Place cheeses in a 1-1/2 qt. microwave-safe bowl. Top with bacon, onions and chilies. Microwave at 50% power for 6-8 minutes or until cheese is melted, stirring every 2 minutes. Serve with vegetables or chips. Yield: 3 cups

In a large bowl mix together the cheese and sausage until well blended. You really need to use your hands to do this well. Add the baking mix and mix well.

Remove about 50 slices of jalapeno pepper from the jar, shake off the liquid and set on paper towels to absorb excess liquid.

To form each Armadillo Ball, take a chunk of the dough mixture about the size of a whole walnut, maybe a little bigger. Pat it into a flat patty. Place a slice of jalapeno pepper in it. Fold up the edges around the pepper and seal well. Roll into a ball between your hands, pressing firmly.

After all the balls have been formed, pour the Shake-n-Bake into a small bowl. Roll the balls in it and place on a cookie sheet, about 1 inch apart.

Bake at 325 for 20 - 25 minutes, until cooked through and golden brown.

Drain on paper towels. These are good served hot, warm or room temperature. Yield: about 50 balls.
To freeze: Freeze before baking by placing them on a cookie sheet and place the cookie sheet in the freezer until the balls are solid. Then pour into freezer bags for storage. Bake them frozen (they may take an additional 5 minutes).

Used the Colby/jack combo but next time will try pepper jack for a bit of spiciness. I understand they can be frozen too...can be made up to 1 week ahead and frozen. To serve, take from freezer, allow to reach room temperature, warm at 325°.

Prepare Filling: In small saucepan sprinkle gelatin over orange juice; let stand 5 minutes to soften. Set over medium-low heat; stir just until gelatin is completely dissolved. Remove from heat.

In large bowl with electric mixer at medium speed, beat cream cheese, ricotta, confectioners' sugar and nutmeg about 2 minutes until smooth and well blended. Beat in gelatin mixture to blend thoroughly; using rubber spatula, fold in peach preserves and grated orange peel.

Remove pan with crust from freezer; stand remaining 14 cookies up around sides of pan. Working carefully to keep cookies in place, spoon cheese mixture into pan. Refrigerate at least 4 hours or overnight until filling is set.
To serve: Carefully remove sides of pan from cake. In small bowl with electric mixer at high speed, beat cream until soft peaks form. Spoon cream decoratively over center of cake; arrange peach slices and mint sprigs, if using, in cream and around sides of cake. Makes 10-12 servings.

In a large skillet cook ground chuck and onion until beef is brown and onion is tender.leaving some of the meat in larger pieces. Drain off fat.
Spoon beef mixture into a 5 to 6 quart slow cooker. Stir in undrained chili beans, salsa, refried beans, beer, chili powder and cumin.
Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Stir in lime juice at the end of cooking.
Top with sour cream, cheese and crackers.

In a 3-1/2 or 4 quart slow cooker combine mushrooms soup, soy sauce, and ginger.
Stir in chicken,mushrooms,celery,carrots and water chestnuts.
Cover and cook on low heat for 6 to 8 hours or on low heat for 3 to 4 hours.
Stir in cashews into chicken mixture. Serve over hot rice.

I found this recipe and my entire family LOVED it!!Thaw spinach and squeeze dry between paper towels.
Heat olive oil in skillet. Add garlic and chicken. While chicken cooks, sprinkle with salt, pepper and Italian seasonings. Continue to cook until chicken is cooked and golden brown. Remove chicken from pan.
Place red pepper in skillet. Add wine, spinach and cream; boil. Cook until sauce starts to slightly thicken. Complete by stirring in Parmesan Cheese and chicken pieces.
Serve.

Pound pork to 1/4 to 1/8 inch thickness. Cut small slits around edges to prevent curling. Coat meat with mixture of the 1/4 cup flour, the seasoned salt and pepper.Combine egg and milk. Dip cutlets in egg mixture, then in mixture of crumbs and paprika.
In a large skillet, cook 3 cutlets at a time in hot shortening, 2 to 3 minutes on each side. Remove from pan to platter, keep warm. Pour broth into skillet, scraping to loosen crusty drippings.
Blend the 1 tbsp. flour and dill weed into sour cream. Stir sour cream mixture into broth. Cook and stir until mixture is thickened; do not boil. Pass sauce with cutlets. Makes 6 servings.
I usually serve German potato salad with this.

Mix cream cheese, spinach, red peppers, and garlic salt with electric mixer on medium speed until well blended.
Lay 1 phyllo sheet on flat surface. Brush with some of the melted butter.
Cut lengthwise into 4 (18 x 3-1/2-inch) strips.
Spoon about 1 Tbsp. filling about 1 inch from one end of each strip. Fold the end over the filling at a 45-degree angle. Continue folding as you would fold a flag to form a triangle that encloses filling. Repeat procedure with remaining phyllo sheets.
Place triangles on cookie sheet. Brush with melted butter.
Bake at 375F. for 12 to 15 minutes or until golden brown.

In a 3-1/2 or 4 quart slow cooker combine apples and onion. Place chicken on top of apples mixture. In a medium bowl combine cranberry sauce, lemonade concentrate, tapioca, honey and salt. Pour over chicken in slow cooker.
Cover and cook on low heat for 6 to 7 hours or on high heat for 3 to 3-1/2 hours.
In a large saucepan prepare long grain rice with seasoning packets according to package directions. Serve chicken and apples mixture over rice.

Place chicken in a 3-1/2 or 4 quart slow cooker. Sprinkle lightly with salt and pepper. Add sweet pepper and olives to slow cooker. Pour pasta sauce over chicken mixture in slow cooker.
Cover and cook on low heat for 6 to 7 hours or 3 to 3-1/2 hours on high heat.
If desired, serve chicken and sauce over hot cooked pasta.

About Me

Born in Newport Beach and Raised in Southern California, Moved to Boaz,Alabama in 1992. I'm a Laid back Guy. I love trying New Recipes,trading recipes,I like getting recipes from Family, Friends, Grand Parents, Books, Newspapers, online,and trying old recipes,I take old recipes that are out of circulation and bring them back, so many Generations can Enjoy them for years to come. I am Married.Only here,To Make New Friends!!!!!